DAN SIMMONS Sportsman's Quest MORE COLUMNS Advertisement

This will be my last column for a while. You see, I've been fortunate to have drawn a pronghorn antelope tag and will be on the chase, starting this weekend.

Deer and elk season for bow hunters has already opened and some of my friends, and yours, are in the field as you read this. We should start hearing their stories soon. If you were lucky enough to draw a tag, I'd like to hear about it for an upcoming column.

It's now time to do more than tell, or listen, to hunting and fishing adventure stories; unless of course, they are told around a campfire. If you don't have a tag this season, consider helping a friend. Packers, spotters and cooks are always welcome. Just being there is the important part; that's why it's called hunting and fishing, not killing. The eating is pretty good too.

Don't have a tag? No excuse, Dove season opens Sept 1, with quail duck and rabbit close behind. The fishing will also pick up as the weather cools. Perhaps I'll see you at Walker Lake, on the river, or at Topaz.

Updates

While I'm away I will be working on some stories that I look forward to telling. Don Trudeau, Carl Moore, Mike Dreyer and Tony Benefito have recently returned from their African safari. I've seen the pictures and heard some of the stories. They had a great and exciting adventure.

Gary Warner and friends also had a successful adventure chasing salmon and halibut on the central British Columbia coast. They trailered their own 25-foot cruiser north and enjoyed the trip of a lifetime. I also have photos showing their success, and a great story is coming.

So enjoy this season, take lots of pictures, keep in touch, be safe, and good luck.

Recipe of the Week

While staying at the Cariboo Lodge in Clinton, B.C., Canada, I discovered this unique recipe, which is a specialty of Darla Slater, the lodge owner. This is one you can serve to your friends who think they have the ultimate salmon-trout recipe. They may change their minds. This will certainly be a regular on my table, but will not replace the ambience and hospitality of the lodge.

If you like this one, the way I do, give Darla a call at 250-459-7992; she deserves the credit. Visit the lodge and she may even prepare it for you.

Cariboo Lodge Candied Salmon

Ingredients: 3 pounds salmon, filleted; 2 tbs. honey; 2 tbs. soy sauce; 2 cloves garlic, minced; 1 tbs. Jalapeno jelly.

Directions: Place glazing ingredients in a medium sauce pan and heat until blended. Then place fish skin side down on aluminum foil and brush on jelly mixture, wrap and bake in oven for 20 minutes per inch thickness.

EDITORS NOTE: Dan Simmons was recently appointed to the Nye County Wildlife Board.